CHICKEN WILD RICE HOTDISH
Provided by Molly Yeh
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- In a medium saucepan, combine the wild rice, 1/4 teaspoon salt and 2 cups water and bring to a boil over high heat. Reduce the heat to a simmer, cover and cook until al dente, about 30 minutes. Drain the rice and set it aside.
- In a large pot, melt the butter over medium-high heat. Add the carrots, celery, onion and a pinch of salt and cook until the vegetables are softened, 12 to 15 minutes. Stir in the flour and cook for 1 minute. Mix together the chicken stock and cream in a measuring cup. Add a third of the stock mixture to the pot and cook until thickened slightly, 3 to 4 minutes. Stir in another third of the mixture and cook another minute or two. Add the remaining third and cook until thickened, 3 to 4 minutes. The soup should coat the back of a spoon. Add the rosemary, black pepper and salt to taste. Taste and adjust the seasoning as desired.
- Mix the butter crackers and olive oil in a bowl. Set aside.
- In a 9-by-13-inch casserole dish, spread a third of the soup on the bottom of the dish. Spread half of the rice on top of the soup and follow with half of the shredded chicken spread across the rice. Repeat the layers, then top with the remaining third of the soup mixture. Top with the butter cracker mixture. Bake until bubbly, about 45 minutes. If the cracker topping is getting too browned, cover with foil.
- Garnish with chopped parsley and serve with ketchup on the side!
CONTEST-WINNING CHICKEN WILD RICE CASSEROLE
While this special chicken and wild rice casserole is perfect for a company dinner, it's so good that I often make it for everyday family meals. We think it is very nice served with some crusty rolls or French bread. -Elizabeth Tokariuk, Lethbridge, Alberta
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 382 calories, Fat 19g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 878mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
WILD RICE CHICKEN BAKE
I developed this recipe when I was low on groceries and in a hurry to get a good hot meal in the oven. The savory onion flavor bakes right into the chicken.-Leslie Gillespie, Red Oak, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Combine the rice mix with contents of seasoning packet, soup mix, water and butter. Pour over chicken. Cover and bake at 350° for 55-60 minutes or until chicken juices run clear.
Nutrition Facts :
CHICKEN WILD RICE DISH
This special dish will be sure to delight guests. This dish can be assembled the night before and baked the day of.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 50 servings.
Number Of Ingredients 14
Steps:
- In a stockpot, saute the first five ingredients in butter until tender. Add remaining ingredients and mix well. Spoon into four greased 13x9-in. baking dishes. Cover and bake at 350° for 75 minutes. Uncover and bake 15 minutes longer or until heated through.
Nutrition Facts : Calories 366 calories, Fat 15g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 687mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 2g fiber), Protein 28g protein.
CLASSIC CHICKEN AND WILD RICE HOTDISH
Provided by Amy Thielen
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
- Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
- Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
- Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
- Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
- Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
- Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.
CHICKEN AND WILD RICE CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h20m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Cook the long-grain and wild rice mixes according to the package directions. Set aside.
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
- In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
- Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.
EASY CHICKEN AND WILD RICE HOT DISH
The original recipe was prepared by Amy Thielen, in the October issue of Food Network magazine. I have substituted some ingredients due to unavailability and high cost. Green onions for leeks, evaporated milk and water for whole milk, sour cream for fresh cream and Rice a Roni Long Grain & Wild Rice for natural wild rice. This substitution saves time.
Provided by Montana Heart Song
Categories One Dish Meal
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Empty contents of Rice a Roni box, 2 tblsps. butter, seasoning packet,.
- 1 2/3 cup water, bay leaf and chicken broth base into large frying pan. Bring to a boil, stir and cover. Turn heat to low. Cook 25 minutes.
- Remove bay leaf.
- Pour into large bowl and cover. Set aside.
- Preheat oven 375*.
- In frying pan, heat 2 tblsp. butter. Add chopped green onions, celery, salt and pepper. Saute until slightly golden.
- Stir in flour, evaporated milk, water. Wisk until mixed and creamy, about five minutes. Take off heat.
- Add sour cream, thyme, nutmeg. Mix.
- Add vegetable cream, chicken, half of the cheese to bowl.
- Coat 9 X 13 pan with remaining butter. Pour rice chicken cheese mix into.
- pan. Top with remaining cheese. Bake 25 minutes.
- Shake crackers in bag with olive oil.rack.
- Take out of oven, add crackers to the top. Bake 15 minutes until golden.
- Note: This dish can be baked without crackers. Then reheated with crackers on top, until hot and browned.
Nutrition Facts : Calories 568.3, Fat 43.1, SaturatedFat 21.7, Cholesterol 124.3, Sodium 674.2, Carbohydrate 21.7, Fiber 1.2, Sugar 3.8, Protein 23.9
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